DIRECTIONS:

Add potato, green onion, cream cheese, Cacique® Four Quesos Blend Shredded Cheese. Blend, salt, pepper, and garlic powder in the bowl of a stand mixer. Beat on medium speed until creamy and completely combined. Chill mixture in refrigerator for a minimum of 4 hours to overnight.

Lightly coat non-stick pan with olive oil and heat over medium heat.

Remove potato mixture from refrigerator and scoop out a heaping spoonful onto palms of hands. Roll the mixture and pat into a 2 ½-inch pancake.
Fry the potato pancake on each side until crisp. Remove from oil and drain on a paper towel-lined plate, until ready to assemble in quesadilla. Continue until all potato mixture is used.

Heat a comal or large pan over a medium heat. Place tortilla in middle of pan. Sprinkle 1/4 cup Cacique® Queso Fresco on half of tortilla. Layer a few potato pancakes on top of Cacique® Queso Fresco.

Top with a few slices of grilled Portobello mushroom. Fold opposite side of tortilla to cover potato pancakes/mushrooms. Cook on each side until tortilla on the outside is crisp.

Remove from heat and cut into quarters. Repeat with remaining ingredients. Serve

Need help making this recipe?

Go to "Quesadilla 101" - the essential how-to guide to making the perfect quesadilla.

Go to "Quesadilla 101" - the essentialhow-to guide to making the perfect quesadilla.

DIRECTIONS:

Add potato, green onion, cream cheese, Cacique® Four Quesos Blend Shredded Cheese. Blend, salt, pepper, and garlic powder in the bowl of a stand mixer. Beat on medium speed until creamy and completely combined. Chill mixture in refrigerator for a minimum of 4 hours to overnight.

Lightly coat non-stick pan with olive oil and heat over medium heat.

Remove potato mixture from refrigerator and scoop out a heaping spoonful onto palms of hands. Roll the mixture and pat into a 2 ½-inch pancake.
Fry the potato pancake on each side until crisp. Remove from oil and drain on a paper towel-lined plate, until ready to assemble in quesadilla. Continue until all potato mixture is used.

Heat a comal or large pan over a medium heat. Place tortilla in middle of pan. Sprinkle 1/4 cup Cacique® Queso Fresco on half of tortilla. Layer a few potato pancakes on top of Cacique® Queso Fresco.

Top with a few slices of grilled Portobello mushroom. Fold opposite side of tortilla to cover potato pancakes/mushrooms. Cook on each side until tortilla on the outside is crisp.

Remove from heat and cut into quarters. Repeat with remaining ingredients. Serve

Need help making this recipe?

Go to "Quesadilla 101" - the essential how-to guide to making the perfect quesadilla.

Go to "Quesadilla 101" - the essentialhow-to guide to making the perfect quesadilla.